This Creamy Mushroom Ragu with Polenta is made with chanterelle mushrooms, fresh herbs and hearty spices and is perfect for when you're craving a cozy meal.
Check out the instructions on the package before you start cooking as the cornmeal used will dictate the cooking time and the amount of liquid needed.
In a large pot, according to the instructions bring the required amount of water to a boil.
Add in the salt.
Sprinkle the Polenta into the pot. Use a wooden spoon to stir it into the water. The polenta and water should form a paste after about 2 minutes.
Keep stirring it with a spoon for about 10 minutes or until the texture is creamy and the individual grains are soft.
For the Mushroom Ragu
Wash and prepare your veggies. Dice the White Onion and mince Garlic. Slice the Chanterelle Mushrooms.
Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water or oil to the pan. Then add in the diced White Onion and minced Garlic. Sauté over medium heat until translucent, about 3 minutes.
Using the same skillet, add in the Chanterelle Mushrooms. Sauté for 5 more minutes.
Stir in the Soy Cuisine. Add in the Nutritional Yeast, Salt and Pepper. Stir until the ingredients have combined properly.
Let it simmer for a few more minutes or until the sauce has thickened noticeably.
Turn off the heat. Divide the Mushroom Ragu evenly into two bowls. Garnish with Fresh Thyme and serve with the prepared Polenta. Enjoy!